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What Einstein Told His Cook: Kitchen Science Explained

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What Einstein Told His Cook: Kitchen Science Explained Cover

 

Synopses & Reviews

Publisher Comments:

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cookis like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Postfood columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? In "Those Mysterious Microwaves" you will learn what microwaves do'"and don't do'"to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face? In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?

Synopsis:

"Like having a scientist at your side to answer your questions in plain, non-technical language."--Science News

Synopsis:

"Like having a scientist at your side to answer your questions in plain, non-technical language."'"Science News

Synopsis:

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.

Synopsis:

"Wolke is Martha Stewart with a PhD."--?

Synopsis:

"Wolke, longtime professor of chemistry and author of the ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."--?

Synopsis:

National Bestseller

About the Author

Robert L. Wolke is a consulting editor for Cook's Illustrated. His Washington Post column, "Food 101," ran for more than ten years, and his work regularly appears in both food and science magazines. He lives in Pittsburgh, Pennsylvania.

Product Details

ISBN:
9780393329421
Author:
Wolke, Robert L.
Publisher:
W. W. Norton & Company
With:
Parrish, Marlene
Author:
Parrish, Marlene
Subject:
History
Subject:
Food Science
Subject:
Essays
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Publication Date:
20081031
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
368
Dimensions:
8 x 6 in

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Cooking and Food » Reference and Etiquette » General
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Featured Titles » General
Health and Self-Help » Health and Medicine » General
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Science and Mathematics » Physics » General

What Einstein Told His Cook: Kitchen Science Explained New Trade Paper
0 stars - 0 reviews
$15.95 In Stock
Product details 368 pages W. W. Norton & Company - English 9780393329421 Reviews:
"Synopsis" by , "Like having a scientist at your side to answer your questions in plain, non-technical language."--Science News
"Synopsis" by , "Like having a scientist at your side to answer your questions in plain, non-technical language."'"Science News
"Synopsis" by , Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.
"Synopsis" by , "Wolke is Martha Stewart with a PhD."--?
"Synopsis" by , "Wolke, longtime professor of chemistry and author of the ?column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices."--?
"Synopsis" by , National Bestseller
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